Preparation
Remove the fibers from both sides of beans and cut them into small pieces.

Procedure
Place a thick bottom skillet on medium heat. Heat 2 tbsp of oil. When the oil is hot add chana dal followed by urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering and chana dal is about to change color add red chili by cutting into small pieces. Add hing/asafoetida and curry leaves also. Add all the cut broad beans and give a stir. To this beans add salt, turmeric powder, jaggery and stevia. Stir it well by adding about 1/4 cup of water. Cover it and cook for about 5 minutes. Then add tamarind paste and mix it well. Again cook it for 4-5 minutes on lo medium flame. Then sprinkle 1 tsp of besan/gram flour or rice flour and mix it well. This will absorb any extra water. Switch off the flame and enjoy this curry with rice or chapati.